Modified Sugar Beet Pectin Emulsion Stability

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Natural sugar beet pectin-based emulsions often lack sufficient storage stability due to insufficient emulsion stability, and existing methods to improve this require specialized equipment and do not consistently deliver effective results.

Innovation Solution

Modified sugar beet pectin is produced by heating sugar beet pectin in a water-dispersed state, resulting in a higher molecular weight and increased hydrophobic component, which enhances emulsifying properties and stability by forming a water-insoluble hydrogel, allowing for improved adsorption on oil droplet surfaces.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If sugar beet pectin is used as an emulsifier, then emulsifying ability is improved, but emulsion storage stability deteriorates

Engineering Contradiction:

Improveemulsifying abilityVSAvoidemulsion storage stability

Core Design Contradiction:

ReliabilityVSStability of the object's composition

Solution Approach 1:

The patent applies parameter changes by heating sugar beet pectin at 60-90°C for 1-24 hours to modify its molecular structure. This thermal treatment increases the molecular weight and creates a water-insoluble component, transforming the pectin's properties to achieve both high emulsifying ability and improved storage stability without requiring specialized equipment

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The modified sugar beet pectin creates a composite structure containing both water-soluble and water-insoluble components. The water-insoluble component forms a hydrogel that provides structural stability, while the water-soluble portion maintains emulsifying activity, resulting in a composite material that simultaneously achieves both emulsifying ability and storage stability

Inventive Principle:

Principle #40Composite materials

2Stability of the object's composition

If polymerization techniques are used to improve emulsion stability, then emulsion storage stability is improved, but device complexity increases

Engineering Contradiction:

Improveemulsion storage stabilityVSAvoidspecialized equipment requirement

Core Design Contradiction:

Stability of the object's compositionVSDevice complexity

Solution Approach 1:

The patent employs a self-service approach where the sugar beet pectin undergoes self-modification through simple heating in an aqueous dispersion. The heating process automatically induces polymerization and formation of water-insoluble components without requiring external polymerization agents or complex specialized equipment, thereby improving stability while minimizing device complexity

Inventive Principle:

Principle #25Self-service

Solution Approach 2:

By changing the thermal parameters (heating at 60-90°C for 1-24 hours), the patent achieves polymerization and structural modification of sugar beet pectin using only a widely used heater, eliminating the need for specialized polymerization equipment while still achieving improved emulsion storage stability

Inventive Principle:

Principle #35Parameter changes

3Stability of the object's composition

If modified sugar beet pectin is produced by heating in water-dispersed state, then emulsion stability is improved, but manufacturing process complexity increases

Engineering Contradiction:

Improveemulsion stabilityVSAvoidproduction process simplicity

Core Design Contradiction:

Stability of the object's compositionVSEase of manufacture

Solution Approach 1:

The patent applies preliminary action by dispersing sugar beet pectin in water before heating. This pre-dispersion step ensures uniform distribution and facilitates the subsequent heating process, allowing the modification to occur evenly throughout the material and achieving improved emulsion stability through a straightforward two-step process

Inventive Principle:

Principle #10Preliminary action

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The modified sugar beet pectin achieves higher emulsion stability with smaller initial particle diameters and maintains stability over time, even under mild production conditions, using widely available equipment, and reduces the amount needed for emulsification.

Implementation Method 1

heating sugar beet pectin in a water-dispersed state

Methodology Applied

Scientific EffectHeating: Heating

Implementation Method 2

increased hydrophobic component (water-insoluble component), which forms a water-insoluble hydrogel

Methodology Applied

Scientific EffectHydrogel formation: Hydrogel

Implementation Method 3

increased amount of hydrophobic component (water-insoluble component), which forms a water-insoluble hydrogel, when it is dispersed in water

Methodology Applied

Scientific EffectAdsorption: Adsorption

Implementation Method 4

increased amount of hydrophobic component (water-insoluble component)

Methodology Applied

Scientific EffectHydrophobic interaction: Hydrophobe

Data Source

PatentEP2388278B1Modified sugar beet pectin and method for using the same

Publication Date: 2019.08.07 SAN EI GEN F F I INC

AI summary

The present invention provides sugar beet pectin (modified sugar beet pectin) having improved or enhanced emulsifying properties and emulsion stability, compared to natural sugar beet pectin. Also provided is a method for producing the modified sugar beet pectin. The modified sugar beet pectin contains a water-insoluble component, and has a higher molecular weight after high-pressure homogenization than ordinary sugar beet pectin. The water-insoluble component absorbs water to form a hydrogel when the modified sugar beet pectin is dispersed in water at 25°C to a final concentration of 0.1 mass%.